Caramel & Chocolate Bombe
Festive treat!
Perfect for any celebration!
Ingredients
- 250g Anchor fresh cream
- 250g Anchor cream cheese
- 140g store-bought caramel sauce
- 80g grated chocolate of choice
- ½ tsp vanilla pasta
- Pinch of salt
- 140g caramel sauce (warmed)
- 75g chopped cherries
- 80g chopped strawberries
- 50g blueberries
- Optional shaved chocolate, toasted nuts, oat crumble or freeze-dried fruit.
Method
- Break up Anchor cream cheese in a large bowl, wait 10 min to get to room temperature.
- Add the vanilla paste, salt, chocolate, and caramel sauce, then whip until smooth.
- Whip the anchor fresh cream and fold into the mixture.
- Pour into a Christmas pudding mold or similarly shaped bowl, then freeze for 6-8 hours.
- Place the mould into warm water for 30 secs to loosen the Bombe from the mould.
- Turn out the Bombe onto a large plate.
- Pour the warmed caramel over and top with fruit and your choice of garnish.
